During this winter season, when fresh methi leaves meets the North Indian Cuisine, you never reject that curry in your menu.

I am too crazy fan of methi leaves, you cann’t imagine, I can combine this in any type of recipe, either in paratha, in pancake, in curries, in soup, in dals and with rice also.

But, I regret here, why I never try this recipe before though this is very famous and well-known restaurant dish! But, I am happy now, as I gonna share this best ever methi marat malai recipe with you friends… you can also find another North Indian Cuisine recipe Malai Kofta Curry.

When you want to plan Punjabi dinner menu for guest, and you want to prepare something that can be done with less pre-preparation, then methi matar malai is best option for you. You can make dry spices mix and wet spices paste earlier and store for even 1 week. So, just 30 minutes cooking, and your fresh warm curry is ready to serve…

How to make Restaurant Style Methi Matar Malai:

Major 3 steps are required to make methi matar malai in Restaurant Style.

Create dry spices powder

Create wet spices paste

Cook all together.

To simplify the process of making any north Indian curries I always try to separate measurement of dry spices and gravy ingredients. And I always get success to get restaurant taste. Same way, you can also follow my recipe, and defiantly get same result.

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Welcome to Veggie Food Recipes! My name is Reena Vyas, former software engineer and now full time Food Blogger. My food blog is the highlight of my passion towards cooking. And by sharing healthy & vegetarian fusion of different cuisines I would like to contribute to the world of veggie food lovers…..!!!!!

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About Me

Welcome to Veggie Food Recipes! My name is Reena Vyas, former software engineer and now full time Food Blogger. My food blog is the highlight of my passion towards cooking. And by sharing healthy & vegetarian fusion of different cuisines I would like to contribute to the world of veggie food lovers.....!!!!!